1 Prune, stone removed and cut in half per sausage
1 Rasher streaky bacon per sausage
Take each chipolata sausage and make a slit down the sausage lengthways. Push into the meat the two prune halves and mould back into sausage shape. Wrap one bacon rasher around each sausage and place on baking sheet.
Bake for about 20 minutes – they can be served whole or stabbed with cocktails stick & cut in half to make two – if you wish!